Ginger + Scallion Miso-Glazed Eggplant

Ginger is to the Chinese what garlic is to everyone else. Almost every dish my mother cooks either starts off with or incorporates ginger. For seafood, ginger helps eradicate the piscine odor. In stir fries, ginger flavors the oil before other ingredients are cooked in it and also tenderizes the meat. In jook (congee), ginger is often a healing ingredient.

Combine the ginger, scallions, salt, vinegar and soy/tamari in a bowl. Heat the oil over a medium heat until it just starts to bubble; this should take about 3-4 minutes. Take off the heat immediately and add it to the ginger scallion mix, taking care not to burn yourself, as the oil will spit when it makes contact with the ginger and scallion mix. Allow to cool.

Keep extra ginger scallion sauce in an airtight, sterilized jar in the refrigerator.

Ginger-Scallion + Miso Glazed Eggplant

Serves 4-6

6 Japanese eggplants, halved lengthways

1 tbsp sesame oil

2 tsp white sesame seeds, toasted

2 scallions, finely chopped

Handful of cilantro leaves, to serve

Rice, to serve (optional)

For the Ginger Scallion Miso Glaze

2 tbsp white miso paste

3 tbsp ginger scallion sauce

Freshly ground black pepper

2 tsp white sesame seeds, toasted

Preheat oven to 375˚F/190˚C. Place the halved eggplant onto a large baking tray and brush both sides with sesame oil. Roast in the hot oven for 20-25 minutes, turning over halfway through, until the eggplant is tender. Remove from the oven and allow to cool slightly.

Arrange a rack in the upper third of your oven and switch the heat to broil (grill).

For the glaze, whisk the miso paste with 2 tablespoons of water. When smooth, add in the ginger scallion sauce and half the sesame seeds. With the cut half of the eggplant facing up, smear a generous amount of the glaze onto each eggplant slice. Return to the oven and broil (grill) for 4-5 minutes until the eggplant is golden and starting to char.

To serve, scatter with remaining sesame seeds, fresh scallions and cilantro. Eat on its own as a starter or serve with rice.